Low fat meat compositions are provided that contain ingredients that act synergistically, allowing the compositions to successfully cook and surface char at temperatures of 700 degrees Fahrenheit and above, in one step, consisting of meat, water, textured protein concentrate, water binders, a fat binder/emulsifier/dispersion agent, and salt. These compositions reproduce the mouth-feel, taste, and texture of 100% meat char-broiled in the same manner. The invention makes possible high temperature cooking of meat compositions at lower fat content, far less than 19%, which was not possible prior to this invention. The preferred embodiment reduces the percentage of fat to a range of 9-11.25%, plus a negligible amount of fat from the non-meat ingredients, and this compares very favorably to 22% fat content stated as the optimum requirement, by the Nieco Company, manufacturer of high temperature broilers. The benefits of the invention are reduced fat content as a dietary consideration, food that is easier to digest and maximized for taste, capable of being cooked in one easy low cost step, a substantial reduction of greenhouse gases, particulate matter and volatile organic compounds caused by char-cooking of meats containing higher fat content, and less overall need for animal meat, which translates into reduced greenhouse gases cause by live animals. The invention contributes to worldwide efforts to reduce global warming.